
Experienced Chef de Cuisine with more than 20 years of culinary expertise gained in renowned establishments throughout France and the world. Known for exceptional creativity, attention to detail, and a deep understanding of French and international cuisine. Proven track record of leading high-performing kitchen teams to deliver top-quality dishes that exceed guest expectations. Skilled in menu development, food costing, and inventory management, consistently achieving cost-effective and profitable outcomes. Adept at maintaining high standards of cleanliness, food safety, and hygiene regulations.
As I progressed in my career, I realized the importance of not only mastering the art of cooking but also understanding the business side of the hospitality industry. This realization led me to pursue an MBA in Hotel Management, which provided me with a comprehensive understanding of strategic planning, financial management, and leadership skills. Combining my culinary expertise with business acumen has allowed me to successfully navigate the complex landscape of the hospitality industry.
Les Restos Du Coeur, Paris.
Volunteer 2012 to 2014